The French Kitchen, 4771 N. Academy Blvd., has you covered for charcuterie boards with salmon mousse ($17.99, 12-ounces) and chicken liver pâté (11.99, 8 ounces). Garnish mousse with hard-cooked eggs and capers. Add pickles to the pâté. Frozen with thawing instructions. Details: 719-528-6295, tfkcc.com. — Teresa Farney, The Gazette

contact the writer: 636-0271.

Food editor

Food writer for features life section and columnist for Go! Entertainment - Table Talk column

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